Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

DRIED COD' TO THE VICENTINA

how is the dried cod cooked' to the vicentina?

To soften the stoccafisso, already' well beaten, in cold water, changing her/it every 4 hours, for 2-3 days.
To raise part of the skin. To open the fish for long, to remove the lisp and all the thorns. To cut asunder it square, possibly equal.
To elegantly cut the onions; to brown her in a tegamino with a glass of oil, to add the desalinated anchovies, diliscate and you cut to bits; for last, to out fire, to unite the minced parsley.
To flour the various pieces of stoccafisso, bedewed with the prepared soffritto, then to prepare them one close to the other, in a saucepan of cooked or aluminum or in a heat-resistant pan (on whose fund he will be' versed, before, some spoonful of soffritto); to cover the fish with the rest of the soffritto, also adding the milk, the nuisance grated, the salt, the pepper.
To unite the oil up to cover all the pieces leveling them.
To cook to very sweet fire for about 4 hours and a half, sometimes moving the container in rotatory sense, without never mixing.
This phase of cooking, in term "vicentino" it calls "pipare."
Only experience will know' to define the exact cooking of the stoccafisso that, from sample sample, is able' to differ of consistence.
The rot her/it to the vicentina and' excellent also after a rest of 12/24 hours. To serve with polenta.